Recent content by burch

Well that helps alot and many thanks. Now I have to find out how long to let it ferment.

I`ve been experimenting with a Hard Cider recipe I found in a survival magazine. It calls for 1 gal. Apple juice, 1 packet of Lalvin EC-1118, 2 lbs. of sugar ( which i`ve settled on the raw sugar ). Now, this recipe is drinkable after 2 weeks. I tried it at first with the recommended 2 lbs. of...

How long should I wait to backsweeten after i`ve racked & stabilized ?

I gotta 1 gal. batch going and after 1 month I racked it to another jug and refit my airlock. My questions are: Do I need to top this off ? Also, after a taste test it turned out pretty dry so how much sugar should I use to back sweeten. I know this is gonna be a personal taste thing but I...

Don`t get any better than that :d

Yes, the recipe called for acid blend,yeast nutient and pectic enzyme

I`ve started my batch with 3 - 11.5 cans of the Welches Niagra. I had to dilute it quite a bit `cause the sugar kept taking up space and I screwed it up the at first by adding too much sugar so my starting SG was way up their but it still taste pretty good with a lot of flavor. My starting SG...

I found one at VinoEnology .com but i`ll be danged if I know how to use it. It`s asking for brix of must and I have no idea what that is. I can measure the gravity and just add sugar to get the 1.085 right ? The reciepe called for 1 - 1/4 lbs. of sugar for two cans of Welches. I wondering how...

Any difference between the Welches juice and the Welches 100% concentrate ? I`m fixing to start a 1 gal. batch of the concentrate.

I`m using the Welches and have plenty of yeast on hand. I`ll pick up some spring water and thanks alot for the tips MN. :br Burch

I`m working on a few 1-gal batches and was wondering how much yeast I should be using per gal. Also, do most of you use just tap water or something else. I`ve read a couple post on using 3 cans of concentrate instead of the 2 cans the recipe calls for. I`m using the Welches Niagra White recipe...

I just wanted to rack off the sediment and let it age in another carboy. I added Potassium Sorbate, about a quart of the same juice I used and in a couple weeks i`m going to do another taste test and might add a couple cinnamon sticks. We`ll see and thanks for the info.

They claim it`ll warm in cold climates and cool in hot climateshttp://www.homebrewit.com/aisle/3030

How about this thingy

Theirs gotta be a better way. Maybe someone with the same problem will chime in and help us all out.